Mandarin fish in tomato sauce
Batch processing:
Fresh mandarin fish 1 tail is about 250g.
Sugar100g
Tomato paste100g
Onion knot 5 grams
Ginger10g
Exercise:
1 Wash the fish, cut it into long strips, marinate it with onion, ginger juice and cooking wine for 30 minutes, beat it evenly with dry starch, and fry it in 8 mature hot oil until golden brown. The fish is a grape-like fashion dish.
After blanching the leaves, cut them into grape leaves and line the stems on both sides of the fish.
Push the tomato juice and sugar evenly in a hot oil pan and pour them on the fish.
-
Crispy potato anchovies
12 shrimp, 1 kg potato (about 600g), 1 egg, 1/2 cup corn flour. Butter 8 yuan (about 32g), salt 1/2 teaspoons, cornmeal 2 tablespoons, chopped coriander 1 tablespoon.
1. Boil potatoes with skins, peel them, press them into mashed potatoes, and then mix with seasonings.
2. Peel off the head and shell of the shrimp, leave the shell at the tail, remove the intestines from the back of the shrimp, gently draw a shallow knife on the belly of the shrimp (so that the shrimp will not bend when cooked), soak the shrimp in ice water for half an hour, or put it in the refrigerator 1 hour.
3, the shrimp absorbs water first, wraps the tail shell with mashed potatoes, and adds egg juice and flour.
4. Boil three cups of oil in a wok, put down mashed potatoes and shrimps, and fry until golden brown. Take out the drained oil and put it on a plate. You can dip it in thousand island juice.
Remarks: Experience: It is best to choose Dutch potatoes, because the meat is yellow and sweet. When mashed potatoes and shrimps are fried to golden brown, they should be taken out immediately, otherwise the mashed potatoes will be scattered in the oil and cannot be picked up.
-
Slimming shrimp
Basic ingredients: 300g of shrimp, 3 eggs, 3g of cooking wine, 2g of refined salt, proper amount of broth, a little onion and ginger, 30g of wet flour and 500g of peanut oil.
① Wash the shrimps, remove the sand line, add salt, cooking wine, egg white 1 and 2 grams of starch, and grab them evenly;
(2) Break up the eggs, put them in a bowl, add a little salt, stir well, put oil at the tip, and fry them in an oil pan. When they are half-cooked, add shrimp, stir fry and cook.
-
Fish-flavored pocket tofu
A, tender tofu 500g, pork tenderloin 50g B, eggs, salt, baking soda, bean powder, flour C, ginger, garlic, onion, sugar, vinegar and salad oil.
1. Stir material A into mud, and mix material B evenly;
2. Heat the oil in the pot to 30% heat, fry the tofu into a pocket, put it in a plate, and pour the fish juice on it.
-
Babao sea cucumber
Ingredients: 400g of water-soaked sea cucumber, 20g of cooked ham, 25g of winter bamboo shoots, 20g of cooked chicken, 20g of cooked lotus seeds, 50g of shrimp skin15g of water-soaked tendon, 50g of water-soaked horseshoe and 5g of water-soaked mushrooms.
Exercise:
1, sea cucumber and beef tendon are washed and cut into strips;
2, winter bamboo shoots, ham, chicken slices, diced water chestnuts and lotus seeds;
3. Heat the onion and ginger in the wok, stir-fry the sea cucumber slightly, and put the chicken soup into the bowl after cooking; 4. Cook chicken soup, mushrooms, ham and other raw materials, pour them on the sea cucumber, steam for 1 hour, and then decant the juice. 5. Add seasoning to the raw juice, boil and thicken it, and pour it on the sea cucumber.
-
Baizhuo Luo Xiang Tablets
Ingredients: Conch 4000g, Shaoxing wine 15g, onion strips 25g, Daner soup 750g, ginger slices 10g, sesame oil 0.5g, and 20 slices of boiled snail with shrimp sauce.
Ingredients: conch 4000g, Shaoxing wine15g, onion strips 25g, light soup 750g, ginger slices10g, sesame oil 0.5g, shrimp paste 20g, cooked lard 250g, oyster sauce 20g, ginger wine10g.
Production method: 1. Knock open the snail shell with a hammer, take out the snail meat, remove the pedicle and intestines, wipe off the dirt on the surface, wash, cut off the head, tail and skin, and cut only about 600 grams of snail meat into discs with a thickness of about 0.3 cm. 2. Put the shrimp sauce and oyster sauce in two small plates.
Heat a wok with large fire, 35g cooked lard, slightly boiling, take out 20g, and pour in a plate of shrimp sauce and oyster sauce; Then add ginger and onion, cook the cosmetic juice wine, add soup twice, take out ginger and onion after boiling, add spiral slices until they are 90% ripe, and pour them into a colander. Heat the wok with large fire, rinse the wok with oil and pour it into the oil return basin; Add the spiral slices, boil Shao wine, add sesame oil, stir fry quickly and serve.
-
Babao jiangya
Main materials:
Light duck 1 about 900g, glutinous rice 200g, shrimp skin15g, fried diced fish10g, diced ham 25g, diced wet mushrooms 30g, diced mushrooms 50g, diced semi-fat lean meat 50g, diced millet or lotus seeds 40g, chopped green onion 20g, etc.
How to do it:
1. Bag the light duck (whole duck) and wash it for later use.
2. Wash the glutinous rice, soak it in clear water for one hour, remove the plate and steam it for later use. Stir-fry all diced materials separately, then stir-fry with glutinous rice, add monosodium glutamate and refined salt, stir well, and plate.
3. brew the rice into boiled duck, don't be too full, and stick your mouth with a bamboo needle. Blanch with boiling water, remove the supercooled water, wash it, plate it, put it in a steamer (dry steaming), steam it until the duck legs can be inserted gently with chopsticks, then take it out, pour out the soup from the plate, press it on the duck with a 1 plate, and press it with a 1 millstone, then compact and flatten the duck and wait for cold setting.
4. Before eating, put the duck in a steamer, steam it for 15 minutes, and take it out. Wrap the duck in wet raw flour, fry the duck until the skin is crisp, take out the dish, take out the bamboo needle, stick a hole in the duck breast with chopsticks, pour pepper oil on the side of the dish, and serve two dishes of pearl oil or Chaozhou sweet sauce.
Special point: this dish is crispy, tender and sweet.
Note: 1. This dish is already available, so the duck should be steamed enough.
"Zanthoxylum bungeanum oil" is made of cooked oil, monosodium glutamate and pepper.
-
These are all hubei cuisine, simple, delicious and easy to make.